PUBLISHED: 5:55 PM on Wednesday, October 24, 2007
Recipe of the WEEK: Cornflake & Basil Crusted Alaskan Salmon with Hoisin Sauce & Asian Style Vegetables and Ginger Lemongrass Broth
4 ea. 6 oz. fillets Wild Salmon

2 ea. 12 oz. cans chicken stock

1 T. fish sauce

1 T. garlic chili paste

1" fresh ginger, sliced

1 stalk lemon grass

2 c. cornflakes, chopped

¼ c. basil, finely chopped

Salt, to taste.

4 T. hoisin sauce

1 ea. small head cabbage, shredded

2 carrots, julienned

1 zucchini, julienned

½ bunch scallion, rough chopped

½ bunch cilantro, rough chopped

Broth preparation: Simmer the stock with the fish sauce, garlic sauce, ginger and lemon grass until the flavors infused, about 20 minutes. Remove lemongrass and ginger from broth and discard.

Salmon preparation: Preheat oven to 450 degrees. Combine crushed cornflakes and basil. Add salt. Pan sear salmon in a hot sauté plan flesh side down. When golden brown, turn over and brush with hoisin sauce lightly coating each side. Remove salmon from the sauté pan and place on a baking sheet. Crust the top with the cornflake and basil mixture. Place in oven for 7-10 minutes or until the fish is done.

Complete Dish & Assembly: While fish is in the oven, add cabbage, carrots, zucchini, scallions and cilantro to hot broth. Cook vegetables until they are just wilted. Serve in bowls adding the cabbage mixture. First place the salmon on top and ladle broth into the bowl. Enjoy!

courtesy of the Alaska Seafood Marketing Institute

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